Lasagne with Bacon

Ingredients

• 1 onion
• 2 Garlic cloves
• 150 g bacon (sliced)
• 2 tbsp olive oil
• 300 g mixed ground meat
• 2 tbsp Tomato paste
• 50 ml red wine
• 400 g peeled tomatoes (canned)
• 1 tsp Dried oregano
• Salt
• pepper (ground)
• 30 g Butter
• 3 tbsp Flour
• 500 ml milk
• Salt
• white pepper
• freshly grated nutmeg
• 12 lasagna sheets
• 100 g shredded cheese (e.g., Emmental)
• 1 tbsp butter flakes

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Cut the bacon into thin strips. Sauté the onions and garlic in hot oil until translucent. Add the ground meat, breaking it up, then add the bacon briefly and stir in the tomato paste. Deglaze with red wine and add the tomatoes (leaving 4 tbsp). Simmer gently for about 15 minutes, seasoning with oregano, salt, and pepper.

2. 2.

   For the béchamel sauce melt butter in a small pot. Whisk in flour, then gradually pour in milk while stirring. Let it thicken for a few minutes, seasoning with salt, pepper, and nutmeg.

3. 3.

   Preheat the oven to 200°C (400°F) with both top and bottom heat.

4. 4.

   Layer the dish by spreading some meat sauce on the base of a baking dish. Place three lasagna sheets over it and spread béchamel sauce. Repeat until all layers are used, finishing with remaining béchamel. Spread canned tomatoes on top, sprinkle cheese, and add butter flakes. Bake for about 40 minutes until golden brown.